JP5089673B2 - Non-sticking agent for thick milk and non-sticking method - Google Patents

Description

  The present invention relates to a food additive that can be suitably used to significantly suppress scorching that occurs when heat-treating concentrated milk. Specifically, the present invention is a food additive (concentrated) for significantly suppressing scorching that occurs when concentrated milk is subjected to heat treatment (ultra-high temperature sterilization treatment) such as plate sterilization, injection sterilization, infusion sterilization, or tubular sterilization. Non-sticking agent for milk). Furthermore, the present invention relates to a method of significantly suppressing scorching that occurs when the heat treatment (ultra high temperature sterilization treatment) is performed on concentrated milk.

  Milk materials are widely used for cooking foods because they have excellent nutritional and physiological characteristics, as well as excellent taste characteristics that show deliciousness. For example, milk materials are used in many foods in order to improve or improve palatability such as coloring (visual), taste (taste), scent (olfaction), and texture (tactile sense).

  The effects of such dairy materials are diverse, specifically, for example, to finish white, add a good burnt color (visual), add a rich umami, improve the mouth (taste), eliminate the raw odor, fragrant Examples include adding a fragrance and a rich fragrance (olfaction), smoothing, imparting consistency, affecting gelation, and imparting foaming properties (texture).

  There are various types of dairy materials. Among them, milk powder that has been dehydrated from milk and dried in powder form has significantly better storage stability than liquid milk, and is very useful for transportation and storage. It is a material that is often used for foods because it has advantages such as being convenient and convenient, and can be reduced if necessary, and the concentration can be easily adjusted.

  Milk ingredients used by adding to foods are the original ingredients of milk, such as concentrated milk prepared by reducing and dissolving powdered milk produced as described above, and concentrated milk produced by evaporating the water in milk with an evaporator. Can be cited as a high-concentration material, that is, a milk material with a high milk concentration. Such a dairy material is widely used because it can impart the original characteristics of milk to food by adding a small amount to the food, and since the addition amount is small, it hardly affects the taste quality of the food itself. .

  As processing technology using milk materials with high milk concentration, for example, using concentrated milk for processing containing non-fat milk solids and sugar alcohol, high-temperature heat sterilization such as retort sterilization, but the original milk A method for producing a white sauce with a flavor and richness (Patent Document 1), a method for producing a fresh cheese having a high milk fat content using concentrated milk containing a specific non-fat milk solid content and milk fat content ( Patent Document 2) Concentration with excellent taste, freshness, throat, and aftertaste when used as a raw material for beverages, etc., by removing some ions from milk and heat-treating in low dissolved oxygen state Various methods have been conventionally known, such as a method for producing milk or milk powder (Patent Document 3).

  On the other hand, however, concentrated milk with a high milk concentration has a much higher milk content than dairy drinks. In addition, there is a problem that a burning odor is attached, and a problem that the heat sterilization apparatus is clogged and the processing process is interrupted.

  As a method for solving this, a method of producing substantially aseptic concentrated milk without significant heat treatment by using an ultrafiltration membrane and then filtering using a microfiltration membrane (Patent Document 4) ): Before or after the pre-heat treatment with UHT treatment or equivalent heat sterilization treatment, homogenization treatment is not performed, or when homogenization treatment is performed, milk fat separation is prevented during the concentration process. Method of preparing concentrated milk by concentrating to the extent that homogenization is performed at a low pressure (Patent Document 5): 0.15 to 0.8% by weight of emulsifier in the whole oil-in-water emulsified oil composition, organic A method for preparing an oil-in-water emulsified oil and fat composition by blending an acid salt in an amount of 0.005 to 0.5% by weight and an organic acid monoglyceride as an emulsifier in a proportion of 0.01 to 0.5% by weight (patent) Reference 6): Pre-heat treatment prior to concentration treatment A method in which sodium bicarbonate is added to prepare concentrated milk by performing a homogenization process at least before the treatment and after the concentration treatment, and further heat-treating for a short time at ultra high temperature (Patent Document 7): Milk containing cellulose A method of using two or more types of emulsifiers in combination with a beverage (Patent Document 8): pre-heat treatment before concentration treatment, homogenization treatment is performed at least before or after concentration treatment, and further, ultra-high temperature and short Method of adding phosphate when preparing concentrated milk by heat treatment for a period of time (Patent Document 9): Concentration of non-fat milk solid content of 15% by mass or more by adding sodium salt and potassium salt Method for preparing milk-like composition (Patent Document 10): 0.3% by weight or more of potassium and sodium are blended, and the weight ratio of sodium to potassium is 1: 1 to 10 Then, a method for preparing a concentrated milky composition having a nonfat milk solid content of 15% by mass or less (Patent Document 11): a method for preparing a milk beverage using a sugar alcohol and a polyglycerin fatty acid ester (Patent Document 12) : In the preparation of a milk protein-containing oil-in-water emulsion, a method of containing a sugar alcohol in an aqueous phase and performing a homogenization treatment after ultra-high temperature (UHT) treatment (Patent Document 13) has been proposed.

  However, in these methods, the processing steps are complicated, and there is room for improvement in the effect of suppressing scorching.

JP 2000-139343 A JP 2000-245341 A JP 2007-60901 A JP 2008-161181 A JP 2008-29278 A JP 2006-121921 A JP 2006-87358 A JP 2006-20580 A JP-A-2005-245281 JP 2003-265102 A Japanese Patent Laid-Open No. 2002-223697 JP 2001-178360 A Japanese Patent Laid-Open No. 10-304821

  As mentioned above, concentrated milk with a higher milk solid content concentration than milk is very easy to burn when subjected to heat sterilization, causing problems such as deterioration in quality due to coloring and odor and interruption of the processing process, These need to be improved.

  Therefore, the present invention is suitably used in a method for preventing scoring that is effective for significantly suppressing scorching that occurs when heat-sterilized thick milk, particularly thick milk prepared from powdered milk or concentrated milk, and the method. An object of the present invention is to provide a food additive, that is, a non-burning agent for concentrated milk.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that food additives (non-sticking agents for concentrated milk) are used for the preparation of concentrated milk, particularly concentrated milk using powdered milk or concentrated milk. ) By using a specific organic acid monoglyceride and distilled monoglyceride, and further using a sucrose fatty acid ester in combination with this, ultrahigh temperature sterilization such as plate sterilization, injection sterilization, infusion sterilization or tubular sterilization on concentrated milk Even when the treatment is performed, it is found that the burning can be significantly suppressed, and by using these thick milk non-sticking agents, the thick milk can be heat sterilized without burning (without coloring or smelling due to burning), In addition, it is possible to prevent clogging of the device due to scorching and interruption of the processing process due to clogging. I was sure.

The present invention has been completed based on such findings and has the following embodiments.
(I) Non-sticking agent for thick milk (I-1). A thick milk non-sticking agent comprising the following (a) and (b) components or a combination of the following (a) and (b) components individually packaged: (a) succinic acid At least one monoglyceride or citric acid monoglyceride (b) distilled monoglyceride.

(I-2). Containing the following components (a) to (c) or combining the following components (a) to (c) individually packed:
(A) At least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride (c) sucrose fatty acid ester.

  (I-3). The thick milk non-sticking agent described in (I-2), wherein the sucrose fatty acid ester has HLB 3 to 7.

  (I-4). (A) The total amount of succinic monoglyceride or citric acid monoglyceride contains (a) and (b) components in a proportion of 0.8 to 20 parts by mass of (b) distilled monoglyceride, or a combination The thick milk non-sticking agent according to any one of (I-1) to (I-3),

  (I-5). (A) 0.8 to 20 parts by mass of (b) distilled monoglyceride and (c) 0.05 to 6 parts by mass of sucrose fatty acid ester with respect to 1 part by mass of the total amount of succinic acid monoglyceride or citric acid monoglyceride The thick milk non-sticking agent according to (I-2) or (I-3), which contains or is combined with components (a) to (c) in proportions.

  (I-6). (C) 0.1 to 20 parts by mass of (a) succinic acid monoglyceride or citric acid monoglyceride in a total amount of 1 part by mass of sucrose fatty acid ester, and (b) 0.7 to 70 parts by mass of distilled monoglyceride The thick milk non-sticking agent according to (I-2) or (I-3), which contains or is combined with components (a) to (c) in proportions.

  (I-7). (I-1) to (I-6) used to prevent scorching of concentrated milk in any one of the heat treatment selected from the group consisting of plate sterilization, injection sterilization, infusion sterilization, and tubular sterilization ) A non-sticking agent for concentrated milk as described in any of the above.

  (I-8). The concentrated milk non-sticking agent according to any one of (I-1) to (I-7), wherein the concentrated milk is a liquid in an emulsion form having a milk solid content concentration higher than 12.6% by mass.

(II) Burning prevention method for thick milk (II-1). A method for preventing the thick milk from being burned, which comprises heat-treating the thick milk in the presence of the thick milk non-stick agent according to any one of (I-1) to (I-8).

(II-2). A method for preventing scorching of concentrated milk, which comprises heat-treating the concentrated milk in the presence of the following component (a) or (b):
(A) At least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride.

(II-3). A method for preventing the thick milk from being burned, comprising heat-treating the thick milk in the presence of the following components (a) to (c):
(A) At least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride (c) sucrose fatty acid ester.

  (II-4). The method according to (II-3), wherein the sucrose fatty acid ester has HLB 3 to 7.

  (II-5). (A) Component (a) and (b) are used in a proportion of 0.8 to 20 parts by mass of distilled monoglyceride with respect to 1 part by mass of the total amount of succinic acid monoglyceride or citric acid monoglyceride (II-2 ) To (II-4).

  (II-6). (A) 0.8 to 20 parts by mass of (b) distilled monoglyceride and (c) 0.05 to 6 parts by mass of sucrose fatty acid ester with respect to 1 part by mass of the total amount of succinic acid monoglyceride or citric acid monoglyceride The method according to (II-3) or (II-4), wherein the components (a) to (c) are used in proportion.

  (II-7). (C) 0.1 to 20 parts by mass of (a) succinic acid monoglyceride or citric acid monoglyceride in a total amount of 1 part by mass of sucrose fatty acid ester, and (b) 0.7 to 70 parts by mass of distilled monoglyceride The method according to (II-3) or (II-4), wherein the components (a) to (c) are used in proportion.

  (II-8). The method according to any one of (II-1) to (II-7), wherein the heat treatment is any treatment selected from the group consisting of plate sterilization, injection sterilization, infusion sterilization, and tubular sterilization.

  (II-9). The method according to any one of (II-1) to (II-8), wherein the concentrated milk is a liquid product in an emulsion form having a milk solid content concentration higher than 12.6% by mass.

(III) Thick milk or processed product thereof (III-1). Concentrated milk having a milk solid content concentration higher than 12.6% by mass, which is prepared by processing by the method according to any one of (II-1) to (II-9), or a raw material thereof Products containing milk manufactured as.

  According to the food additive of the present invention (a non-sticking agent for concentrated milk) and the method of the present invention, concentrated milk, particularly concentrated milk prepared using powdered milk or concentrated milk, is subjected to heat treatment, particularly plate sterilization, injection. Scorching that occurs when subjected to ultra-high temperature sterilization such as sterilization, infusion sterilization, or tubular sterilization can be significantly suppressed. For this reason, according to the food additive of the present invention (the non-sticking agent for concentrated milk) and the method of the present invention, problems such as coloring and odor caused by burning to the concentrated milk, and sterilization occurring due to burning of the concentrated milk. Problems such as clogging of the apparatus and interruption of the processing process caused thereby can be suppressed and eliminated.

(I) Definition of Concentrated Milk Concentrated milk targeted by the present invention contains 12.6 of milk when the milk concentration contained is converted to a milk solid content concentration (including non-fat milk solid content and milk fat content). It is a liquid substance in the form of an emulsion characterized by being more than mass%.

  In the concentrated milk targeted by the present invention, the milk concentration can be appropriately set according to the purpose of use within the above range. By the way, the milk concentration is usually displayed as “milk solid content concentration” or “milk equivalent concentration”. Here, the “milk solid content concentration” means an absolute concentration obtained by adding up other components excluding moisture contained in the concentrated milk. In addition, the milk solid content density | concentration of normal milk is 12.6 mass%. Further, the “milk equivalent concentration” means a concentration based on normal milk as defined in the 5th Japanese Food Standard Composition Table (issued by the Ministry of Finance, Printing Bureau, issued December 20, 2000). For example, a milk equivalent concentration of 100% refers to milk itself (a liquid whose milk solids concentration is 12.6% by mass, which is the same as ordinary milk), and a milk equivalent concentration of 200% is twice the concentration of milk (milk solids) Is a liquid containing 25.2% by mass (the milk solid content concentration is twice that of ordinary milk).

  The milk concentration of the concentrated milk targeted by the present invention is not limited as long as it is higher than that of cow's milk. When converted to milk solid content concentration, it is more than 12.6% by mass and not more than 31% by mass, preferably 13-30. Desirably, it is in the range of 2% by mass. Moreover, when converted into the milk equivalent concentration, it is desirable that it is in the range of more than 100% by mass and 240% by mass or less, preferably 103 to 240% by mass.

  Suitable concentrated milk targeted by the present invention is prepared from milk powder or concentrated milk so that the milk solid content concentration falls within the above range. Here, powdered milk is a product obtained by removing water from milk and drying into powder. Specifically, skim milk powder, whole powdered milk, prepared powdered milk, sweetened powdered milk, cream powder, whey powder, and buttermilk powder are used. Can be mentioned. The powdered milk is preferably skim milk powder. Concentrated milk is a milk material obtained by concentrating cow's milk or dairy products under reduced pressure or membrane filtration with an evaporator. Specifically, defatted concentrated milk, full fat concentrated milk, defatted condensed milk, whole fat condensed milk, defatted Examples include sugar-free condensed milk and whole fat-free condensed milk.

  More preferable concentrated milk targeted by the present invention is prepared using skim milk powder as a raw material among the above milk powders. Here, the skim milk powder can be produced by a conventional method. Usually, skim milk powder purifies raw milk, separates it into cream and skim milk, and then undergoes cooling, milk storage and sterilization processes, followed by a concentration and drying process. Thereafter, in order to impart wettability, dispersibility, sedimentation and solubility of the particles, it is usually produced through a granulation step. Since the granulated (instantized) skim milk powder is made by humidification and airflow granulation, it is porous, has a large surface area, and an average particle size of about 200 μm. The skim milk powder used in the present invention is commercially available, and examples thereof include skim milk powder manufactured by Morinaga Milk Industry Co., Ltd. and skim milk powder manufactured by Snow Brand Milk Industry Co., Ltd.

(II) Non-sticking agent for concentrated milk The non-sticking agent for concentrated milk of the present invention is a food additive used for significantly suppressing the burning that occurs in the heat treatment of the concentrated milk described above. ) And (b) components, or individually packaged components (a) and (b) described below:
(A) At least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride.

  The succinic acid monoglyceride and citric acid monoglyceride used in the present invention are a kind of organic acid monoglyceride, and are formed by esterifying an organic acid such as succinic acid or citric acid to the monoglyceride. Such succinic acid monoglyceride and citric acid monoglyceride (hereinafter, these two are collectively referred to as “organic acid monoglyceride”) are commercially available. For example, succinic acid monoglyceride is Step SS (trade name) manufactured by Kao Corporation, Poem B-10 (trade name) manufactured by Riken Vitamin Co., Ltd., and citric acid monoglyceride is Poem K-30FN manufactured by Riken Vitamin Co., Ltd. (Trade name) and Sunsoft No. 621B (trade name) and the like.

  The distilled monoglyceride used in the present invention is obtained by molecular distillation of monoglyceride, and has a monoglyceride content of 90% by mass to 100% by mass, preferably a monoglyceride content of 95% by mass to 100% by mass. Such distilled monoglycerides are commercially available, and examples thereof include Excel T-95 (trade name) manufactured by Kao Corporation and Sunsoft 8000 (trade name) manufactured by Taiyo Kagaku Co., Ltd.

  The ratio of the above-mentioned (a) organic acid monoglyceride and (b) distilled monoglyceride used in the non-sticking agent for concentrated milk of the present invention or used in combination as a non-sticking agent for concentrated milk can be adjusted as appropriate. Although it is possible, 0.8-20 mass parts, Preferably it is 1-12 mass parts, More preferably, 1-9 mass parts can be illustrated as a ratio of the distilled monoglyceride with respect to 1 mass part of organic acid monoglyceride total amount, for example. .

  That is, the non-sticking agent for concentrated milk according to the present invention has a ratio of (b) distilled monoglyceride in concentrated milk (total amount: 100% by mass) in (1) 1 part by mass of total amount of organic acid monoglyceride in concentrated milk heat treatment. On the other hand, it is preferably used in an amount of 0.8 to 20 parts by mass, preferably 1 to 12 parts by mass, more preferably 1 to 9 parts by mass.

  As long as this is the case, the concentrations of the components (a) and (b) in the concentrated milk to be heat-treated (total amount: 100% by mass) are not particularly limited. For example, (a) the organic acid monoglyceride is 0.08 to 1% by mass, preferably 0.08 to 0.9% by mass, more preferably 0.15 to 5% by mass in the concentrated milk (total amount 100% by mass). It can be used in a proportion of 0.7% by mass, and (b) distilled monoglyceride can be used so as to have the aforementioned blending ratio with respect to the total amount of (a) organic acid monoglyceride in the concentrated milk. it can.

  Further, the non-sticking agent for concentrated milk of the present invention contains (c) a sucrose fatty acid ester in addition to the above-mentioned (a) organic acid monoglyceride and (b) distilled monoglyceride, or is individually packaged separately (c ) Sucrose fatty acid ester may be combined.

  The sucrose fatty acid ester used in the present invention is HLB 3-7, preferably HLB 5-6, particularly preferably HLB 5. Examples of the constituent fatty acid include those having mainly stearic acid. The ratio is not particularly limited, but can usually be about 70%. Although the origin of sucrose fatty acid ester is not particularly limited, sugarcane and palm can be usually mentioned. Such sucrose fatty acid esters are commercially available. For example, Ester S-570 (trade name) manufactured by Mitsubishi Chemical Foods Co., Ltd., DK Ester F-50 (trade name) manufactured by Daiichi Kogyo Seiyaku Co., Ltd., etc. Can be mentioned.

  In addition to (a) organic acid monoglyceride and (b) distilled monoglyceride, when (c) sucrose fatty acid ester is used in combination, the ratio of sucrose fatty acid ester to 1 part by mass of component (a) is 0.05 to 6 mass. The part can be exemplified. That is, the non-sticking agent for concentrated milk of the present invention containing the components (a) to (c) is a ratio of (c) sucrose fatty acid ester in the concentrated milk (total amount 100% by mass) in the heat treatment of the concentrated milk. However, it is preferable to use it so that it may become 0.05-6 mass parts with respect to 1 mass part of total amounts of (a) organic acid monoglyceride.

  As long as it is this, the density | concentration of the said (a)-(c) component in the concentrated milk (100 mass% of total amounts) heat-processed is not restrict | limited in particular. For example, (a) the organic acid monoglyceride is 0.08 to 1% by mass, preferably 0.08 to 0.9% by mass, more preferably, as described above, in concentrated milk (total amount 100% by mass). The sucrose fatty acid ester can be used in the above-described blending ratio with respect to the total amount of the (a) organic acid monoglyceride in the concentrated milk. Can be used to be.

  Moreover, as a ratio of the organic acid monoglyceride to 1 part by mass of the sucrose fatty acid ester, 0.1 to 20 parts by mass, preferably 0.7 to 3 parts by mass, and as a ratio of the distilled monoglyceride to 1 part by mass of the sucrose fatty acid ester, 0.7-70 mass parts, Preferably 1-25 mass parts can be illustrated.

  That is, the non-sticking agent for concentrated milk according to the present invention has a ratio of (a) organic acid monoglyceride in concentrated milk (total amount: 100% by mass) in (1) parts by mass of sucrose fatty acid ester. 0.1 to 20 parts by mass, preferably 0.7 to 3 parts by mass, and (b) the proportion of distilled monoglyceride is (c) 1 part by mass of sucrose fatty acid ester. 0.7 to 70 parts by mass, preferably 1 to 25 parts by mass.

  As long as it is this, the density | concentration of the said (a)-(c) component in the concentrated milk (100 mass% of total amounts) heat-processed is not restrict | limited in particular. For example, (c) sucrose fatty acid ester may be used in a ratio of 0.01 to 0.9% by mass, preferably 0.01 to 0.5% by mass in concentrated milk (total amount 100% by mass). The (a) organic acid monoglyceride and (b) distilled monoglyceride can be used so as to have the aforementioned blending ratio with respect to (c) sucrose fatty acid ester in the concentrated milk.

  The non-sticking agent for concentrated milk of the present invention may be the above-mentioned components (a) and (b), or a combination of this with the component (c), but as long as the effect of the present invention is not hindered. In addition, additives such as pH adjusters, baking soda, organic acid salts, thickening polysaccharides, fragrances, pigments, antioxidants, shelf life improvers, preservatives, and saccharides can be blended or used in combination. When these additives are used, the upper limit of the amount of these additives may be 20% by mass for saccharides (not including thickening polysaccharides), and 1% by mass for other components.

  The non-sticking agent for concentrated milk of the present invention can be suitably used for heat treatment of concentrated milk. Specifically, the concentrated milk prepared by heat treatment in the presence of the non-sticking agent for concentrated milk of the present invention is heat sterilized, in particular, for example, plate sterilization, injection sterilization, infusion sterilization, or tubular sterilization. Even when subjected to ultra-high temperature sterilization treatment such as this, it is possible to significantly suppress the burning that occurs when processed in the absence of the non-sticking agent for concentrated milk, and provide as sterilized concentrated milk without coloring or odor caused by burning be able to.

  Plate sterilization is a method of sterilizing food (concentrated milk) by passing it between plates of a sterilization processing machine called a plate sterilizer. The plate allows the food (concentrated milk) to pass through and the steam to pass through alternately, and the food that passes between the plates is heated indirectly and instantaneously by the steam. (For example, treatment at 140 ° C. for 7 seconds). Injection sterilization is a method of sterilization by blowing high-temperature steam directly into food (concentrated milk). Infusion sterilization involves injecting food (concentrated milk) into a container filled with high-temperature steam. (For example, sterilization at 140 ° C. for 7 seconds). Tubular sterilization is a sterilization method in which steam and food (concentrated milk) are poured into a double-structured pipe and heated (for example, treatment at 138 ° C. for 3 seconds), both of which are used for sterilization of fluid food. This is a conventional heat sterilization treatment.

  The concentrated milk prepared by heat treatment in the presence of the non-sticking agent for concentrated milk of the present invention has a median diameter of emulsified particles of 21 μm or less, preferably 12 μm or less, even when subjected to the ultra-high temperature sterilization treatment. More preferably, it can be maintained at 9 μm or less, and has a smooth texture without roughness.

(III) Method for preventing the burning of thick milk The method for preventing the burning of the thick milk of the present invention can be carried out by subjecting the thick milk to a heat treatment in the presence of the above-mentioned thick milk non-sticking agent. Specifically, it can be carried out by heat-treating concentrated milk in the presence of the following components (a) and (b) or components (a) to (c):
(A) Organic acid monoglyceride (b) Distilled monoglyceride (c) Sucrose fatty acid ester.

  Each of the components (a) to (c) is as described in (II), and the ratio of each of these components used when heat-treating the thick milk, and (b) and (b) The ratio described in (II) can also be used for the ratio of the component c) or the ratio of the components (a) and (b) to the component (c).

  As the target heat treatment, a heat sterilization treatment can be suitably exemplified. Preferably, it is any ultra-high temperature sterilization treatment selected from the group consisting of plate sterilization, injection sterilization, infusion sterilization, and tubular sterilization. Explanation of each sterilization treatment and its conditions are also as described in (II).

  As described above, the method for preventing non-sticking for concentrated milk of the present invention can be suitably used for heat sterilization of concentrated milk. Specifically, concentrated milk prepared by heat treatment based on the method for preventing non-sticking of concentrated milk of the present invention is subjected to ultra-high temperature sterilization treatment such as plate sterilization, injection sterilization, infusion sterilization, or tubular sterilization. Even in this case, it is possible to significantly suppress the burning that occurs when the thick milk is processed in the absence of the non-sticking agent, and it is possible to provide sterilized concentrated milk that does not have coloring or odor caused by burning.

  Further, the concentrated milk prepared by heat treatment based on the method for preventing non-sticking of the concentrated milk of the present invention has a median diameter of emulsified particles of 21 μm or less, preferably 12 μm or less, even when subjected to the ultra-high temperature sterilization treatment. More preferably, it can be maintained at 9 μm or less and has a smooth texture without roughness.

(IV) Concentrated milk and product containing milk prepared from it as a raw material The concentrated milk of the present invention is the above-mentioned non-sticking agent for concentrated milk of the present invention, that is, the following components (a) and (b), or (a ) To (c) Containing a non-sticking agent for concentrated milk, or individually packaged the following (a) component and (b) component, or further combining (c) component with these: It can be prepared by heat treatment, in particular heat sterilization treatment, using a non-sticking agent for concentrated milk:
(A) Organic acid monoglyceride (b) Distilled monoglyceride (c) Sucrose fatty acid ester.

  The blending time of the thick milk non-sticking agent into the thick milk raw material is not particularly limited as long as it is before the thick milk is heat-treated, particularly heat sterilized.

  By the way, the non-sticking agent for concentrated milk of the present invention has a ratio of (a) organic acid monoglyceride in (1) 1 part by mass of sucrose fatty acid ester in the concentrated milk (total amount: 100% by mass). On the other hand, 0.1-20 parts by mass, preferably 0.7-3 parts by mass, and (b) the proportion of distilled monoglyceride is (c) 1 part by mass of sucrose fatty acid ester, It is preferably used in an amount of 0.7 to 70 parts by mass, preferably 1 to 25 parts by mass. For this reason, the said non-sticking agent for concentrated milk used for preparation of concentrated milk is (c) 0.1-20 mass parts of organic acid monoglyceride with respect to 1 mass part of sucrose fatty acid ester, Preferably, It is preferable to contain 0.7 to 3 parts by mass, and (c) 0.7 to 70 parts by mass, preferably 1 to 25 parts by mass of distilled monoglyceride with respect to 1 part by mass of sucrose fatty acid ester.

  As long as it is this, the density | concentration of the said (a)-(c) component in the concentrated milk (100 mass% of total amounts) heat-processed is not restrict | limited in particular. For example, (c) sucrose fatty acid ester may be used in a ratio of 0.01 to 0.9% by mass, preferably 0.01 to 0.5% by mass in concentrated milk (total amount 100% by mass). The (a) organic acid monoglyceride and (b) distilled monoglyceride can be used so as to have the aforementioned blending ratio with respect to (c) sucrose fatty acid ester in the concentrated milk.

  In addition, the preparation method of the thick milk demonstrated above is the said (a) component and (b) component individually packaged, or (a)-(c) irrespective of the presence or absence of recognition with the non-sticking agent for thick milk This method includes a method for preparing concentrated milk by individually blending ingredients in the concentrated milk raw material.

  Concentrated milk according to the present invention, as a non-sticking agent, except for adding the non-sticking agent for concentrated milk of the present invention, specifically, the components (a) and (b) or the components (a) to (c). Can be produced by a conventional method using the above-described powdered milk or concentrated milk. Specifically, milk and water, milk raw materials such as milk powder or concentrated milk, fat content such as butter and whole milk powder for the purpose of adjusting the milk solids concentration as necessary, and the concentrated milk of the present invention A non-sticking agent for use (that is, the above components (a) and (b), or components (a) to (c)) is added, mixed, and manufactured by sterilization before or after being homogenized. be able to.

  Here, the mixing process is not limited, but the milk raw material such as skim milk powder and the non-sticking agent for concentrated milk of the present invention are added to hot water of about 40 ° C., and further, butter is added as necessary up to 75 ° C. Examples of the method include heating, mixing by stirring at 75 ° C. for 10 minutes, and dissolution.

  Here, the mixing treatment is not limited. For example, butter and thick milk non-sticking agent are added to warm water, heated to 75 ° C. or higher, stirred for 10 minutes and dissolved, butter and thick milk non-sticking agent, Or the method of mixing and preparing the skim milk powder solution which melt | dissolved skim milk in warm water can be illustrated. Here, the non-sticking agent for concentrated milk is separately prepared as a non-sticking agent for concentrated milk without being added and dissolved when preparing the butter solution, and then mixed with three solutions including the skim milk powder solution. Method, method of adjusting by adding and dissolving non-sticking agent for skim milk powder and concentrated milk in butter solution, or mixing and preparing two solutions of non-sticking agent for skim milk powder and concentrated milk and butter solution Any method such as a method may be used.

  The homogenization treatment can be performed by a conventional method. Specifically, a method of using a homogenizer and treating at 65 to 90 ° C. and a pressure of 5 MPa or more and less than 25 MPa can be exemplified. Preferably, a method of setting the temperature to 65 to 80 ° C. and homogenizing at a total pressure of less than 10 to 25 MPa and a second stage pressure of 0 to 5 MPa or less can be used.

  The sterilization treatment can be performed according to a conventional method used for products containing milk. In general, ultra-high temperature sterilization requires a large amount of heat to heat, which puts a burden on proteins and is likely to cause protein denaturation / aggregation. As a sterilization method for products containing milk, ultra-high temperature sterilization (UHT sterilization) ) Is often used. However, when the food additive of the present invention (a non-sticking agent for concentrated milk) is used, even when UHT sterilization is performed, the particle size of the emulsified particles contained in the concentrated milk is not increased, and a small state is maintained. Can do.

  The concentrated milk of the present invention has a milk concentration in the range of more than 12.6% by mass and not more than 30.2% by mass, preferably 13 to 30.2% by mass, when converted to the milk solid content concentration. Moreover, when it converts into milk conversion density | concentration, it is more than 100 mass% and 240 mass% or less, Preferably it exists in the range of 103-240 mass%. Further, the concentrated milk of the present invention is heat-treated according to the above method using the non-sticking agent for concentrated milk of the present invention (that is, the components (a) and (b) or the components (a) to (c) described above). It is prepared by (heat sterilization treatment), and the median diameter of the emulsified particles after the heat treatment (heat sterilization treatment) is 21 μm or less, preferably 12 μm or less, more preferably 4 μm or more and 9 μm or less. And

  For this reason, the concentrated milk of the present invention is characterized by being excellent in emulsion stability over a long period of time and having a smooth texture (texture).

  The said thick milk is used as a raw material (intermediate raw material) used for manufacture of the product containing the milk circulated on the market. Processed milk and dairy products (ice creams, fermented milk, lactic acid bacteria beverages, milk specified by the Ministerial Ordinance on Component Standards for Milk and Dairy Products, etc.) are included in products containing milk produced from concentrated milk. Beverages, etc.), soft drinks (cocoa drinks, coffee drinks, soft drinks with coffee, milk tea), and foods mainly made of milk (whipped cream, whitener, soft cream mix, ice cream mix, etc.) And the like.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise stated, the unit is “% by mass” in the prescription, those marked with “*” in the text are manufactured by Saneigen FFI Co., Ltd., and “*” in the text is Saneigen FFI stock. Indicates a registered trademark of the company.

Experimental Example 1: Preparation of thick milk and its evaluation
Table 1 shows the formulations of the concentrated milks of Examples 1 to 12 and Comparative Examples 1 and 2.
<Preparation method>
(1) Among the components described in Table 1, first, skim milk powder was melted in warm water heated to 40 to 45 ° C. to prepare a skim milk powder solution (first liquid). Next, salt-free butter, succinic acid monoglyceride (or citric acid monoglyceride) and distilled monoglyceride were added to hot water and mixed, and stirred and mixed at 75 ° C. for 10 minutes (second liquid). In Comparative Example 1, unsalted butter and succinic acid monoglyceride were added, and in Comparative Example 2, unsalted butter, succinic acid monoglyceride and sucrose fatty acid ester were similarly added to hot water and mixed, and stirred at 75 ° C. for 10 minutes. A second liquid was prepared. The 1st liquid and the 2nd liquid were mixed and the whole quantity was adjusted with water.
(2) The mixture prepared above was subjected to plate sterilization under the following conditions (sterilization conditions: 140 ° C. for 15 seconds).
<Plate sterilization>
Apparatus: Plate sterilizer (manufactured by Microthermics)
Flow rate: 0.67 L / min
Product temperature: Set to 140 ° C. Holding tube time (holding time in tube): Set to 15 seconds Utility temperature: Set to 143 ° C. Secondary pressure (pressure applied to sterilizer outlet): 0.4 MPa.
(3) Sampling was performed every minute from the start of plate sterilization, and the secondary pressure, product temperature, and utility temperature were measured. When the product temperature reached 30 ° C., all products (concentrated milk) were taken out.

<Evaluation method>
After the sterilization treatment, when the product temperature reached 30 ° C., the plate was disassembled, and the darkness of the concentrated milk on the plate was confirmed both visually and by smell. The results are shown in Table 2.

  From this result, it was not possible to prevent scorching of concentrated milk even when succinic acid monoglyceride alone (Comparative Example 1) or succinic acid monoglyceride and sucrose fatty acid ester were used together (Comparative Example 2), whereas succinic acid monoglyceride or It turned out that it can suppress significantly by using distilled monoglyceride together with a citric acid monoglyceride (Examples 1-12). Specifically, it was confirmed that scorching of concentrated milk can be suppressed by using distilled monoglyceride in a proportion of 0.85 to 18 parts by mass with respect to 1 part by mass of succinic monoglyceride.

Experimental example 2: Preparation of thick milk and its evaluation
Tables 3 and 4 show the thick milk formulations of Examples 13-31.
According to the method described in Experimental Example 1 above, concentrated milk containing a thick milk non-sticking agent was prepared. The plate is sterilized under the same conditions as described above (sterilization condition: 140 ° C. for 15 seconds). After the sterilization treatment, when the product temperature reaches 30 ° C., the plate is disassembled and the thick milk is burnt on the plate. Was confirmed both visually and by smell. The results are also shown in Table 3 and Table 4.

  From this result, it became clear that the dark milk can be significantly suppressed by using sucrose fatty acid ester in combination with succinic monoglyceride and distilled monoglyceride (Examples 13 to 31). Specifically, by using distilled monoglyceride in a proportion of 1 to 12.1 parts by mass and sucrose fatty acid ester in a proportion of 0.06 to 5.45 parts by mass with respect to 1 part by mass of succinic acid monoglyceride. It was confirmed that scorching can be suppressed. Moreover, when this is converted into a ratio with respect to 1 part by mass of sucrose fatty acid ester, 0.18 to 16.5 parts by mass of succinic monoglyceride and 0.78 to 70 parts by mass of distilled monoglyceride with respect to 1 part by mass of sucrose fatty acid ester. It was confirmed that scorching can be suppressed by using together at a ratio of parts.

Experimental example 3: Preparation of thick milk and its evaluation
Table 5 shows the thick milk formulations of Examples 32-38 and Comparative Example 2.

<Preparation method>
(1) Among the components described in Table 5, first, skim milk powder was melted in warm water heated to 40 to 45 ° C. to prepare a skim milk powder solution (first liquid). Next, salt-free butter, sucrose fatty acid ester, succinic acid fatty acid ester and distilled monoglyceride were added to hot water and mixed, and stirred and mixed at 75 ° C. for 10 minutes (second liquid). The obtained two liquids were mixed, and the total amount was further adjusted with water to prepare concentrated milk containing a thick milk non-sticking agent. Subsequently, the median diameter of the thick milk before sterilization was measured using the method described later.

  (2) The concentrated milk prepared above was subjected to plate sterilization under the same conditions as in Experimental Example 1 (sterilization conditions: 140 ° C. for 15 seconds). When the product temperature reached 30 ° C, the plate was disassembled, and the darkness of the concentrated milk on the plate was confirmed both visually and by smell.

<Evaluation method>
(1) After the sterilization treatment, when the product temperature reached 30 ° C., the plate was disassembled, and the degree of scorching and adhesion of the concentrated milk to the plate was confirmed from both visual and odor.

  (2) After sterilization, the particle diameters of the emulsified particles of each concentrated milk obtained were compared by measuring the median diameter (d50). For the measurement of the median diameter, a laser diffraction particle size distribution meter (model: SALD2100) manufactured by Shimadzu Corporation was used. As measurement conditions, temperature: room temperature, refractive index: 1.70 to 0.20i, cell: batch cell, measurement range: 0.03 to 1000 μm, particle size distribution: measurement was performed on a volume basis. The median diameter (d50) is a diameter (μm) in which the particle diameters of the emulsified particles are arranged in the order of size, and the larger side and the smaller side are equal when divided into two, and represents the true center position. Therefore, the smaller the value, the smaller the particle size of the emulsified particles.

(3) Roughness measurement Concentrated milk sterilized on a plate was compared with the concentrated milk before sterilization in terms of adhesion to the container and texture when included in the mouth. From the results, when the degree of adhesion to the container and the roughness were larger than the concentrated milk before sterilization, it was evaluated as “with roughness”.

(4) Measurement of odor The plate-sterilized concentrated milk was stored overnight in a refrigerator, and the odor when a part thereof was included in the mouth was evaluated. The results are shown in Table 6.

  From this result, as in Experimental Example 2, by combining the three components of sucrose fatty acid ester, succinic monoglyceride and distilled monoglyceride into thick milk, the burning when the thick milk is heat sterilized is significantly suppressed. You can see that In addition, it was thought that the larger the particle diameter (median diameter) of the emulsified particles of the concentrated milk prepared, the easier it was to adhere to the plate, which caused burning. On the contrary, if the particle size of the emulsified particles is small, it tends to flow through the heat treatment apparatus, so that it is considered that the scorching is unlikely to occur. Examples of the particle diameter of the emulsified particles include about 21 μm or less (Examples 32-38), preferably about 12 μm or less (Examples 32-36).

Example 39: Concentrated milk (milk solids concentration 16.36%)
<Concentrated milk formula (mass%)>
Nonfat dry milk 10.7
Butter 7.2
Sucrose fatty acid ester 0.11
Succinic acid monoglyceride 0.165
Distilled monoglyceride 0.7
Total 100.0 in distilled water.

(1) Among the above prescription components, sucrose fatty acid ester, succinic acid fatty acid ester and distilled monoglyceride were mixed to prepare a thick milk non-sticking agent.
(2) Separately, skim milk powder was stirred and dissolved in hot water at 50 ° C.
(3) Separately, butter was dissolved in hot water at 70 ° C.
(4) The above (1), (2), and (3) were mixed, and the total amount was adjusted to 100% by mass with distilled water.
(5) The solution was stirred and mixed at 75 ° C. for 10 minutes. Then, after heat sterilization at 130 ° C. for 2 seconds with a plate sterilizer, homogenization was performed with a homogenizer at a pressure (total: 20 MPa, second stage: 5 MPa). Subsequently, after cooling to 10 ° C., the container was filled, and concentrated milk having a milk concentration of 16.36% by mass as a milk solid content concentration was prepared.

  This concentrated milk had a rough feeling and no characteristic odor, and was a preferable property. Further, no scorching was observed on the sterilized plate.

Example 40: Strawberry milk beverage (milk solid content concentration: 7.02% by mass)
<Strawberry milk drink prescription (mass%)>
Concentrated milk (Example 8: Milk solid content concentration 16.36%) 42.9
Sugar 4.0
Strawberry juice (straight) 5.0
Emulsifier (homogen * No. 897 *) 0.2
10% (W / V) sodium bicarbonate as appropriate (adjusted to pH 6.8)
Total 100.0 in distilled water.

(1) Concentrated milk was prepared in the same manner as in Example 39 among the above prescription components.
(2) Next, sugar and an emulsifier were dissolved in hot water at 70 ° C. and mixed with the concentrated milk of (1) above.
(3) Separately, strawberry fruit juice was added to distilled water at room temperature, and after stirring, the pH was adjusted to 6.8 with a 10% (W / V) sodium bicarbonate solution.
(4) After mixing (2) and (3) at 75 ° C. for 10 minutes, the total amount was adjusted to 100% by mass with distilled water.
(5) The above (4) was homogenized at a product temperature of 75 ° C. and pressure (total: 15 MPa, second stage: 5 MPa) using a homogenizer, and then heat sterilized at 130 ° C. for 2 seconds. Subsequently, after cooling to 10 degreeC, it filled with the container and prepared the strawberry milk drink whose milk density | concentration is 7.02 mass% in milk solid content density | concentration. The present strawberry milk drink was free of roughness and has a characteristic odor, and was a preferable property.

Example 41: Coffee milk beverage (milk solid content concentration: 10.91% by mass)
(A) Preparation of concentrated milk <Concentrated milk formulation (mass%)>
Nonfat dry milk 10.7
Butter 7.2
Sucrose fatty acid ester 0.11
Succinic acid monoglyceride 0.165
Distilled monoglyceride 0.7
Total 100.0 in distilled water.

(1) Among the above prescription components, sucrose fatty acid ester, succinic acid fatty acid ester and distilled monoglyceride were mixed to prepare a thick milk non-sticking agent.
(2) Separately, skim milk powder was stirred and dissolved in hot water at 50 ° C.
(3) Separately, butter was stirred and dissolved in hot water at 70 ° C.
(4) The above (1), (2), and (3) were mixed, and the total amount was adjusted to 100% by mass with distilled water.
(5) The above (4) was stirred and mixed at 75 ° C. for 10 minutes. Then, after heat sterilization at 130 ° C. for 2 seconds with a plate sterilizer, homogenization is performed with a homogenizer at a pressure (total: 20 MPa, second stage: 5 MPa), and the milk concentration is 16 in terms of milk solids concentration. A 36% by weight thick milk was prepared.

  This concentrated milk had a rough feeling and no characteristic odor, and was a preferable property. Further, no scorching was observed on the sterilized plate.

(B) Preparation of coffee solution <Coffee solution formulation (mass%)>
Powdered instant coffee 6.0
Emulsifier (homogen * No. 897 *) 0.6
Sugar 13.9
Total 100.0 in distilled water.

(1) Among the above-mentioned prescription ingredients, powdered instant coffee was dissolved in 20 parts of room temperature distilled water and cooled to about 10 ° C.
(2) An emulsifier was added to 40 parts of about 50 ° C. distilled water, and the mixture was stirred and dissolved at 75 ° C. for 10 minutes, and then cooled to 10 ° C. or lower.
(3) Add sugar to 15 parts of 50 ° C. distilled water, dissolve with stirring, cool to 10 ° C., mix (1) liquid, (2) liquid, and (3) liquid with stirring and mix the whole volume with distilled water. A coffee solution was prepared at 100% by mass.

(C) Preparation of coffee milk beverage The concentrated milk (10 ° C.) prepared in (A) and the coffee solution (10 ° C.) prepared in (B) were (A) :( B) = 2: 1 (weight ratio). After mixing at a ratio, the solution was homogenized at a product temperature of 75 ° C. and pressure (total: 15 MPa, second stage: 5 MPa) with a homogenizer, and then heat sterilized at 140 ° C. for 2 seconds with a plate sterilizer, The container was filled and refrigerated to prepare a coffee milk beverage having a milk solid content concentration of 10.91% by mass.

  The present coffee milk beverage was free from roughness and a characteristic odor, and was a preferable property.

Claims (13)

The milk solid content concentration is 12.6 mass, characterized in that it contains the following components (a) and (b), or is individually packaged and individually combined with the following components (a) and (b): % Non-sticking agent for thick milk ,
(A) at least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride :
(A) A non-sticking agent for concentrated milk, wherein the ratio of (b) distilled monoglyceride to 0.8 parts by mass with respect to 1 part by mass of succinic acid monoglyceride or citric acid monoglyceride is 0.8 to 20 parts by mass. The milk solid content concentration is 12.6 mass, characterized in that it contains the following components (a) to (c) or is individually combined with the following components (a) to (c) individually packaged: % Non-sticking agent for thick milk ,
(A) at least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride (c) sucrose fatty acid ester :
(A) A non-sticking agent for concentrated milk, wherein the ratio of (b) distilled monoglyceride to 0.8 parts by mass with respect to 1 part by mass of succinic acid monoglyceride or citric acid monoglyceride is 0.8 to 20 parts by mass . The sucrose fatty acid ester has HLB 3-7, and the thick milk non-sticking agent according to claim 2. (A) 0.8 to 20 parts by mass of (b) distilled monoglyceride and (c) 0.05 to 6 parts by mass of sucrose fatty acid ester with respect to 1 part by mass of the total amount of succinic acid monoglyceride or citric acid monoglyceride The thick milk non-sticking agent according to claim 2 or 3, wherein the components contain (a) to (c) in a proportion or a combination thereof. (C) With respect to 1 part by mass of sucrose fatty acid ester, (a) 0.1 to 20 parts by mass of at least one succinic acid monoglyceride or citric acid monoglyceride, and (b) 0.7 to 70 parts by mass of distilled monoglyceride. at a ratio of parts, (a) either contains ~ (c) component, or a combination, characterized by comprising, inhibitor burning of concentrated milk according to any one of claims 2 to 4. The concentrated milk according to any one of claims 1 to 5 , which is used to prevent scorching in any heat treatment selected from the group consisting of plate sterilization, injection sterilization, infusion sterilization, and tubular sterilization. Non-sticking agent. A method for preventing scorching of concentrated milk having a milk solid content concentration higher than 12.6% by mass , characterized in that the concentrated milk is heated in the presence of the following components (a) and (b) :
(A) at least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride :
(A) A method for preventing the thick milk from burning, characterized in that the ratio of (b) distilled monoglyceride to 0.8 parts by mass with respect to 1 part by mass of succinic acid monoglyceride or citric acid monoglyceride is 0.8 to 20 parts by mass . A method for preventing scorching of concentrated milk having a milk solid content concentration higher than 12.6% by mass , characterized in that the concentrated milk is heated in the presence of the following components (a) to (c) :
(A) at least one succinic acid monoglyceride or citric acid monoglyceride (b) distilled monoglyceride (c) sucrose fatty acid ester :
(A) A method for preventing the thick milk from burning, characterized in that the ratio of (b) distilled monoglyceride to 0.8 parts by mass with respect to 1 part by mass of succinic acid monoglyceride or citric acid monoglyceride is 0.8 to 20 parts by mass . The method according to claim 8, wherein the sucrose fatty acid ester has HLB 3-7. (A) 0.8 to 20 parts by mass of (b) distilled monoglyceride and (c) 0.05 to 6 parts by mass of sucrose fatty acid ester with respect to 1 part by mass of the total amount of succinic acid monoglyceride or citric acid monoglyceride The method according to claim 8 or 9 , wherein the components (a) to (c) are used in proportions. (C) With respect to 1 part by mass of sucrose fatty acid ester, (a) 0.1 to 20 parts by mass of at least one succinic acid monoglyceride or citric acid monoglyceride, and (b) 0.7 to 70 parts by mass of distilled monoglyceride. The method according to any one of claims 8 to 10 , wherein the components (a) to (c) are used in a ratio of parts. The method according to any one of claims 7 to 11 , wherein the heat treatment is any treatment selected from the group consisting of plate sterilization, injection sterilization, infusion sterilization, and tubular sterilization. Billing is prepared by treatment with a method of any one of Items 7 to 12, the product comprising a concentrated milk dairy solid concentration is equal to or higher than 12.6% by weight.